Himachali Mahni
Tangy, sweet, spicy–this Himachali Mahni recipe is a comforting, chilled summer dish made from raw mangoes that you just need to try this season!
Servings: 4 people
Ingredients
For mahni mix
- 2 large raw mangoes approx. 400 gms
- 1 cup mint leaves
- 1 cup coriander leaves
- 2 green chillies
- 1 ¼ teaspoons salt
- 1 teaspoon black pepper powder
- 2 tablespoons jaggery
- 1 cup water 240 ml
For mahni
- 1 ½ cups cold water 360 ml
- ½ cup finely chopped onions
- 2 tablespoons finely chopped coriander leaves
Instructions
- Pressure cook raw mangoes with 1 cup of water for 3-4 minutes after one whistle or boil them in a cooking pot for 10 to 15 minutes till they are cooked well.2 large raw mangoes, 1 cup water
- Once they cool down, remove the mango pulp and discard the peel & seeds.
- Blend raw mango pulp with rest of the ingredients for mahni mix into a smooth paste. Transfer the paste to a bowl.1 cup mint leaves, 1 cup coriander leaves, 2 green chillies, 1 ¼ teaspoons salt, 1 teaspoon black pepper powder, 2 tablespoons jaggery
- Add 1 ½ cups of cold water, mix well and refrigerate for 30 minutes.1 ½ cups cold water
- Just before serving, add chopped onions & chopped coriander leaves, mix well and serve chilled.½ cup finely chopped onions, 2 tablespoons finely chopped coriander leaves
Video
Notes
- Stays good for 2-3 days when stored in a closed container in the refrigerator.
Nutrition
Calories: 113kcal | Carbohydrates: 27g | Protein: 2g | Fat: 1g | Saturated Fat: 0.1g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.2g | Sodium: 816mg | Potassium: 296mg | Fiber: 4g | Sugar: 22g | Vitamin A: 1884IU | Vitamin C: 47mg | Calcium: 55mg | Iron: 1mg